*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe turned out very good after a couple of modifications. I added 1 tsp of cayane pepper, 1/4 tsp paparika and a 1/2 tsp of cumin to give it more of a kick. I also used canned garbanzo beans, drained. It didn't need the extra liquid. Next time I would reduce the lemon juice to juice of 1 lemon. It was a bit too tart and I didn't even add the 5 oz. My 8 and 5 year olds liked this too.
I love anything with pumpkin in it but I was a little skeptical about this. I cut the recipe in half and used a 29 ounce can of chickpeas. That seemed to be a good ratio because it tastes excellent. My husband loves it too and he tends to dislike things that are nontraditional.
I love that there is a healthy alternative for holiday food. I made this hummus for a Halloween potluck. As is, it is a neat mixture between sweet and savory. I will also try it with the cayenne, paprika, and cumin as recommended to see if it turns out differently. I did add about a teaspoon of salt in order to bring out the other flavors.
Oh, man how I love hummus, and I've never been able to get it just exactly right when making it at home. That changed with this recipe! I gave this 5 stars with the admission that I didn't care much for the pumpkin pie spices and will not use them next time I make this. I divided the ingredients into 2 batches because it wouldn't all fit in my blender, but forgot the spices with the first. It tasted divine! Next go-round I remembered the spice, but was disappointed in the result. I didn't bother adding spice to the other half, so the flavor was diluted by the time I combined the mixtures. To further cover it up, I added a couple dashes of cayenne and paprika. OMG this was spectacular! The pumpkin flavor is VERY subtle, but adds a creamy texture and richness that definitely makes it a worthwhile addition. (Healthy, too!). Definitely remember to add salt to taste at the end to help bring out the flavors. You can't believe how much this small addition helps things along! After reading other reviews, I held off on the full 5oz of lemon juice and added it gradually to taste instead. With the omission of the spices, this is now my go-to for hummus. I made this as a dip with pita triangles for a farewell potluck at work, and my biggest challenge will be to stay out of it long enough for my coworkers to get any!
YUM! I was skeptical but I had some leftover roasted pumpkin and the reviews won me over. I couldn't stop eating this! Aside from using fresh pumpkin the only change I made was to use two cans of chickpeas. The best way I can describe the flavor is like a savory eggnog (weird I know). And the texture is so smooth and creamy--the smoothest I've ever made. Absolutely wonderful!
This is a great recipe. I incresed the spice to 3/4 tsp each and added a considerable amount of cayenne pepper. With these modifications this is the best hummus I've ever had. I love the pumpkin flavor. I've made this twice in the past three months. The second time I doubled the recipe. Even without doubling it makes a lot. However it freezes very well. SOOOO much better than store bought hummus.
This recipe was pretty good definatley not for the safety-food crowd. I left out the tahini and lemon.I would add the lemon next time. It was really great on pita chips pumkin dinner rolls and unsalted seed crackers.